Salsa di Concentrato de Pomodoro (Concentrated Tomato Sauce)
From Wanda and Giovanna Tornabene
1996
In this book Concentrato di Pomodoro is given in recipes in place of estratto, a thick tomato extract paste, which we would normally use. Estratto is not easily found in America.
Directions
Heat the olive oil in a heavy-bottomed saucepan and cook the onion for 5 minutes over medium heat, stirring often. Stir in the remaining ingredients and season to taste with salt and pepper. Simmer over low heat for 1 hour. The sauce must be stirred frequently.
Makes about 1 quart
From La Cucina Siciliana di Gangivecchio by Wanda and Giovanna Tornabene with Michele Evans, Knopf, 1996
Appetizers
